Garden Pasta Salad

Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like!

Ingredients

1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful or Granulated*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and pepper to taste

* May substitute 4-1/2 packets Equal sweetener

Preparation

Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.